I think my love for it stemmed from its color (because when you’re 5, it’s pretty awesome to eat something green that’s not broccoli), and soon after it was the taste itself—fresh and cool and perfect next to rich chocolate.

Throw in some Oreos and I’m a goner.

The secret’s out: If you need me to do something, I’m a total pushover if you bring me mint chocolate oreo anything.

Getting down to the recipe itself, this Mint Chocolate Ice Cream Pie begins with a homemade Oreo cookie crust!

Because when it’s homemade, I can pile it HIGH and DEEP (movie, anyone??) with as many Oreos as I want. And I prefer a big ‘ol cookie crust, because, if you’re already eating an insane amount of calories, why not add a few more?

Of course, you could buy a pre-made Oreo crust. The only thing to note is that you probably wouldn’t need as much ice cream as I used.

Also, if you are going the homemade oreo pie crust route, I’d suggest purchasing the Family Size Oreo package. That way, you can make the crust and still have cookies leftover to layer in the ice cream pie recipe.

Mint Chocolate Ice Cream Pie Tips & Tricks

– I opted to use two different ice creams: a chocolate ice cream and a mint chocolate chip ice cream. However, feel free to use all mint chocolate ice cream, or even switch out the chocolate ice cream for cookies and cream or vanilla or even mint chip ice cream. This is a completely versatile recipe!

– In between the ice cream layers and the whipped cream layer, I sprinkled a mixture of crushed Oreos, regular Andes mints, and Cookies and Cream Andes mints. You can change this up however you want. For instance, you can use Hershey’s Cookies and Cream candy bars, or mint Oreos, or chocolate chips.

– Being that this is an ice cream pie recipe, you will need at least 3-4 hours or so in the freezer before you serve this (I would suggest chilling overnight if possible), otherwise it will melt too quickly before you get a chance to serve it.

This is such an easy ice cream pie recipe that it would make a perfect no-fuss St. Patrick’s Day dessert (with these Fruity Pebble Donuts for breakfast).

Or, the perfect no bake summer dessert (because summer will be here before we know it!).

Also, it’s great anytime of the year…so, don’t let my suggestions of St. Patty’s Day and summer hold you back.

With a standing mixer or hand mixer, whip heaving cream until soft peaks form. Add in powdered sugar and vanilla extract, and whip until stiff peaks form. Refrigerate until ready to use.

Crush Oreos in a food processor (or in a sealed ziplock bag with a rolling pin). Add butter to the food processor, and mix until combined.

Using a 9” pie dish or a 9” springform pan*, press Oreo crumbs into the bottom of the dish. If using a pie dish, you can press the Oreo crumbs up the sides of the dish, as you would any other pie. If using a springform pan, you can just press the crumbs into the bottom of the pan (I find it easier than trying to press the crumbs up the sides of the springform pan).

Allow ice cream to soften a few minutes to make scooping easier, and microwave hot fudge sauce until it is spreadable.

Working quickly, scoop about 3 cups of chocolate ice cream (about 1/2 of a 1.5 quart of ice cream) and spread over the bottom of the crust.

Sprinkle 1/3 of the crushed Oreos and Andes mints.

Scoop about 3 cups of mint chocolate chip ice cream and spread over the top of the chocolate ice cream.

Drizzle fudge sauce over the mint ice cream, and spread it as evenly as possible (the mint ice cream will probably start to melt, that is okay).

Sprinkle another 1/3 of crushed Oreos and Andes mints on top.

Spread whipped cream over the top of the pie, and sprinkle with the remaining 1/3 cup of Oreos and Andes mints.

Freeze immediately for at least 3-4 hours, or until ready to eat (this can be made ahead of time and frozen until ready to use).

Remove sides of springform pan and enjoy!

Freeze leftovers.

Recipe Type: Dessert

Notes

*I lined the sides of my springform pan with foil to ensure that the ice cream would not leak at all. Remove the adjustable ring (the sides) of the springform pan.

Lay a large piece of non-stick foil on the counter and place the bottom of the springform pan directly in the center of the foil (on top of the foil). Fold the sides of the foil upwards. Then, connect the adjustable ring back with the bottom of the pan and press foil along the sides of the pan.

When it’s time to serve, you can remove the adjustable ring and remove the foil.